Shakkarpara holds a special place in Indian households, especially during festive seasons. These golden, crispy diamonds are pure comfort food. I remember my grandmother making huge batches during Diwali. The whole house would smell like cardamom and sweet success. What makes this recipe wonderful is how simple ingredients transform into something magical. You don’t need fancy equipment or hard-to-find ingredients. Just basic pantry staples and a little patience. The result? Crunchy, sweet bites that disappear faster than you can make them.
About the Recipe
This recipe brings back childhood memories with every bite. Shakkarpara might look fancy, but it’s really beginner-friendly. The secret lies in getting the sugar syrup just right – not too hot, not too cool. When you mix it with flour, magic happens. The dough comes together beautifully, and rolling it out feels therapeutic. Cutting those perfect diamond shapes is oddly satisfying too. Once you fry them, you’ll understand why these little treats are so beloved across India.
Why You’ll Love This Recipe
First, it’s foolproof. Even if you’re new to cooking, you can nail this recipe. The ingredients are simple and probably already in your kitchen. These treats stay crispy for weeks, making them perfect for gifting or storing. Kids without a doubt love helping with the diamond cutting – it’s like edible crafts. The cardamom adds such a lovely fragrance that your kitchen will smell amazing while cooking. Plus, they’re way more affordable than store-bought versions. You can control the sweetness and make them exactly how your family likes them.
Cooking Tips
Don’t rush the sugar syrup – let it cool slightly before adding to flour. This prevents the dough from becoming too sticky. Keep the oil temperature steady on medium heat. Too hot and they’ll brown outside but stay raw inside. Test with one piece first. Roll the dough to medium thickness – thin pieces break easily, thick ones stay chewy. Make sure each piece is similar in size for even cooking.
Serving and Storing Suggestions
This recipe makes about 4 servings and takes roughly 45 minutes total. Serve these beauties with hot tea or coffee – they’re perfect for dunking. Store in airtight containers for up to 3 weeks. They make wonderful gifts during festivals. You can also pack them in small bags for lunch boxes or travel snacks.
Similar Recipes
- Namak Pare (savory version)
- Gujiya (sweet dumplings)
- Khaja (layered sweet)
- Mathri (savory crackers)
- Chandrakala (sweet pastries)
Nutrient Benefits
While these are treats, they do offer some nutrition. Wheat flour provides fiber and B vitamins. Ghee contains healthy fats that help absorb fat-soluble vitamins. Cardamom aids digestion and adds antioxidants. The moderate sugar content gives quick energy. Remember, these are meant to be enjoyed in small portions as special treats, not everyday snacks.
Shakkarpara
Ingredients
- 2 cup Atta / Maida Flour
- 1 tsp Cardamom Powder
- 1/2 cup Sugar
- 1/4 cup Ghee
- a pinch Salt
- 1/2 cup Water adjust as needed
- for deep frying Oil
Instructions
- Heat a pan under medium flame.
- Add the sugar, ghee and needed water to dissolve the sugar in it.
- When the sugar completely melts and the syrup is ready, cool them for a while.
- Do not cool down completely.
- Take bowl and add the flour, salt and cardamom powder.
- Mix them well and gradually add the sugar syrup to the flour and knead them.
- Do not make a soft dough. Make balls from the dough.
- Take a rolling board and flatten the balls.
- Do not make it too thin.
- Cut them into diamond shape and transfer them to a plate.
- Heat oil in a pan over medium flame.
- Drop them one by one.
- Fry till golden brown and crisp.
- Drain them using a kitchen towel.
- Cool them to room temperature and store them in an air tight container.
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Frequently Asked Questions
Can I use only maida instead of mixing with atta?
Yes, you can use only maida for extra crispy results. Pure maida makes them more delicate and crunchy. However, mixing with atta adds a slight nutty flavor and makes them a bit more nutritious.
What if my sugar syrup becomes too thick or crystallizes?
Add a tablespoon of hot water and gently reheat. Stir until smooth again. If it crystallizes completely, start the syrup over. Always keep the flame medium to prevent burning.
How do I know when the oil temperature is perfect for frying?
Drop a small piece of dough in the oil. It should sizzle gently and rise to the surface slowly. If it browns too quickly, lower the heat. If it sinks and doesn’t sizzle much, increase the heat slightly.
